California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.


The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.

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Potato Leek Soup



POTATO LEEK SOUP
California Pizza Kitchen Restaurant Recipe

1/2 pound leeks (cleaned, trimmed and sliced, white part only)
1 pound russet potatoes, peeled, and cut into 1/2 inch chunks
3 cups water
2 teaspoons kosher salt
1 bay leaf
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon ground white pepper
1 1/2 tablespoons extra virgin olive oil
1 teaspoon soy sauce
1 1/3 cups chicken stock
1/2 cup heavy cream
1 1/2 cups half and half
2 tablespoons chopped scallion green for garnish

Place half the leeks and all the potatoes, water, salt, herbs and spices in a 3 quart pot over medium heat. While the potatoes are cooking, cook the remaining leeks in olive oil in a separate pan over medium heat for 10 to 15 minutes, stirring frequently. Add the soy sauce to the leeks after they have begun to caramelize. They should not be crispy or black. Continue cooking, gently, until the leeks are a uniform caramel color.

Add the stock to the leek pan and carefully pour the leeks and stock into the potato pot. Use a rubber spatula to recover all pan drippings and add them to the potatoes.

When potatoes are soft and crumbly, remove the pot from the burner. Remove and discard the bay leaves and process the soup to a coarse puree. Return the soup to the pot, whiskey and cream and half and half. Bring the soup to a gentle boil and remove from heat.

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